Ingredients
Scale
- 4 large carrots, peeled and sliced
- 4 celery stalks, chopped
- 1 large onion, diced
- 2 garlic cloves, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Optional add-ins: diced potatoes, cooked lentils or beans, leafy greens like spinach or kale
Instructions
- Wash, peel, and chop the carrots, celery, and onion. Mince the garlic.
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery. Cook for 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Pour in vegetable broth. Add bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- Remove the bay leaf. Adjust seasoning to taste. Garnish with parsley or fresh herbs and serve hot.
Notes
For a creamier texture, blend the soup after cooking. This soup can be customized with various vegetables and proteins.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg